Evaluating antioxidant and antimicrobial potentials of banana peel and moringa leaf eco-enzymes

Eco-enzymes, produced through the fermentation of organic waste, represent a sustainable solution to environmental challenges while generating valuable bioactive compounds. This study compared eco-enzymes derived from banana peels (EEBP) and moringa leaves (EEML) under identical fermentation conditions. Antioxidant analyses revealed that moringa leaf eco-enzyme exhibited significantly higher DPPH radical scavenging activity (75.46% vs 56.49%, p < 0.05) and FRAP values (0.067 vs 0.032 mg Trolox equivalents/mL). Similarly, total phenolic content (TPC) and total flavonoid content (TFC) were markedly greater in EEML (12.70 mg GAE/mL and 1.33 mg rutin equivalents/mL, respectively) compared to EEBP (3.48 mg GAE/mL and 1.23 mg rutin equivalents/mL, p < 0.05). Enzymatic assays demonstrated the presence of amylase and lipase activities in EEML, whereas EEBP showed no detectable activity. Microbial profiling indicated greater diversity in moringa eco-enzyme, with Gram-negative rods and coccobacilli, while banana peel eco-enzyme predominantly contained Gram-negative cocci. As identification was based solely on morphology and Gram staining. Antimicrobial testing confirmed stronger inhibition zones in EEML against Staphylococcus aureus and Escherichia coli across all concentrations. Both eco-enzymes exhibited slightly acidic pH values (p > 0.05). Overall, moringa leaf eco-enzyme demonstrated superior antioxidant, enzymatic, and antimicrobial properties, highlighting its potential as a more effective bioactive eco-enzyme.